Food and restaurant festival Taste of Auckland have set the challenge to six top chefs to reinvent the hangi as one of the most traditional New Zealand cuisines.
Each day at Taste of Auckland, the festival will see a top chef or restaurant bring their own unique ideas and ingredients serving 4000 gourmet hangi dishes. The star chef line up includes Ben Bayly of The Grove, Mark Southon of O’Connell Street Bistro, Makoto Tukoyama of Cocoro, Tu Fearn, Tasting Shed and Cazador.
“There will be a real emphasis on flavour, appearance and textures, and no two Hangi at the festival will be the same. We hope to stimulate the debate about what New Zealand Cuisine really is,” says Rob Elliot Taste of Auckland Festival Director.
Culinary innovations will include a Hangi Slider – Maori bread, char siu pork, pickled cucumber, karengo aioli and watercress by Tu Fearn, as a taster of what guests can expect. All dishes promise the genuine smoky, earthy flavour that only comes from hours of careful minding in the traditional manner, whilst pushing the hāngi to its modern-day limits.
The Taste of Auckland Gourmet Hāngi Schedule
Thursday 5.30pm – Cazador / Stolen Kid: goat shank with preserved lemon, potato and feta
Friday 12pm – Makoto Tukoyama, Cocoro / Miso marinade Hangi Salmon served with Aotearoa earth smoked Japanese Takikomi-Rice
Friday 5.30pm – The Tasting Shed / Chilli Pork, with white kimchi, sesame & peanut brittle
Saturday 12pm – Tu Fearn / Hangi Slider – Maori bread, char siu pork, pickled cucumber, karengo aioli, watercress
Saturday 5.30pm – Ben Bayly, The Grove / Steamed Pork Buns with Duck, Horopito & Hoisin. Pickled cucumber, coriander & baby radishes
Sunday 12pm – Mark Southon, O’Connel St Bistro / The Sunday Roast Hangi with all the trimmings
For more information visit www.tasteofauckland.co.nz.
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